Creamy Potato Salad - cooking recipe

Ingredients

4 1/2 lb potatoes, washed
3 slices bacon, finely chopped
2 cups mayonnaise
1 tsp coarse salt
2 tbsp olive oil
1/4 cup white wine vinegar
4 None hard-boiled eggs, peeled, cut lengthwise into eighths
1/2 cup fresh flat-leaf parsley, chopped

Preparation

Steam or boil potatoes until tender then drain and let cool. Slice thickly and place in a large bowl.
Cook bacon in a dry frying pan, stirring, until crispy. Drain on paper towels.
In a bowl, whisk mayonnaise, salt, oil and vinegar until smooth. Add to potatoes along with bacon, eggs and parsley and toss gently to combine. Serve.